Caprese Salad is loved and enjoyed by many. It’s simplicity in preparation and a perfect marriage of ingredients has made it an unbeatable choice. So much so that additional dishes take on the essence of the salad, as does this salmon entrée. We’ve added a sauce of basil pesto along with the tomatoes, fresh mozzarella, and basil leaves. Quick, easy, and delicious!
Basil Pesto
- 1 cup fresh basil leaves
- 1/2 cup toasted pine nuts
- 1 clove garlic
- 1/2 teaspoon kosher salt
- a pinch of ground black pepper
- 3/4 cup olive oil
- 1/2 cup grated Parmesan cheese
In a food processor or blender, combine the basil, nuts, garlic, salt & pepper by pulsing until finely chopped. With the machine running, through the “pour-hole”, slowly add the oil to yield a smooth consistency. Transfer the basil mixture to a medium bowl. Add the cheese and stir to combine. The pesto should be refrigerated if not using right away.
Roasted Salmon Caprese
- 1 side of salmon, skin on, 1 1/2 pounds up to 2 pounds
- 2-3 tablespoons olive oil
- 1-2 teaspoons kosher salt
- 1/2 – 1 teaspoon black pepper
- 4-6 Roma tomatoes, sliced
- 6-8 basil leaves
Preheat the oven to 425 degrees. Prepare a large sheet pan with sides by lining it with foil. Place the salmon skin-side down onto the prepared sheet pan. Drizzle 2-3 tablespoons olive oil over the length of the salmon. Sprinkle the salmon with salt and pepper. Place the sheet pan into the hot oven on the center rack, roasting for 20-25 minutes depending on the thickness of the salmon. The internal temperature should read as 125-130 degrees for medium, or slightly higher if you prefer a well-done temperature. Medium is recommended. Remove from the oven and serve with your favorite sides. Serve hot or room temperature.
Featured Market Ingredients
- Carfagna’s Olive Oil
- Fresh Basil
- Garlic
- Tomatoes
- Fresh Mozzarella
- Salmon